Scones are often associated with British tea, and thought to be nothing more than a biscuit. They are similar. You use butter instead of shortening. They are lighter and fluffier. Add herbs for a savory scone, or fruit zest for a sweet flavor. For a real delicious treat, make scones for Saturday breakfast, or host your own tea with scones holding a place of honor!

Lemon Scones

  • 1-1/2 cup Flour
  • 1/4 cup Sugar
  • 1/4 teaspoon Baking Soda
  • 1-1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/3 cup very cold Butter (cut into small pieces)
  • Grated rind of 2 lemons (more or less to taste)
  • 1/2 cup Buttermilk
  1. Place dry ingredients into a medium bowl and mix well. Cut butter into mixture until it resembles coarse meal. Add the Lemon Zest. Add buttermilk and mix with a fork just until the dough leaves the side of the bowl.
  2. Place on a lightly greased pan and shape into a circle, being careful to not overwork the dough. With a sharp knife, cut the dough into 6 wedges (8 if you prefer smaller scones).
  3. Bake at 425 degrees for approximately 15 minutes, or until the tops are lightly browned and scones are done in the center. Serve warm with your favorite preserves or Lemon Curd.

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Julie Murphree is a blogger, newspaper columnist, and speaker on all things ‘Living a Simple Life on the Farm’. She is the author of \\\'The Farm Wife – Living a Simple Life on the Farm. She and her husband have 60 acres in NW Louisiana where they actively work on living as sustainable as possible.

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